Mexican-Style Green Spaghetti

Ingredients 0/8

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook it, stirring now and then, until it’s tender but still has a bit of bite—about 12 minutes. Drain the pasta and set it aside.

Step 2

Toss the bell peppers, water, chicken bouillon, and garlic into a medium pot. Bring everything up to a boil, then lower the heat and let it simmer until the peppers are nice and soft, around 7 to 10 minutes. Take the pot off the heat and let it cool for a few minutes.

Step 3

While that’s cooling, preheat your oven to 350°F (175°C). Butter the bottom of a 9x13-inch baking dish to keep things from sticking.

Step 4

Pour the pepper mixture into a blender—about halfway full each time—and carefully hold the lid down (a potholder helps here). Pulse a few times, then blend until smooth. Pour the puree into a bowl and repeat with the rest of the mixture. Stir in the sour cream until everything is combined.

Step 5

Now it’s time to build your layers. Start with a layer of spaghetti on the bottom of the baking dish. Spread some of the pepper sauce over the noodles, then sprinkle on a good amount of mozzarella cheese. Keep layering spaghetti, sauce, and cheese until you’ve used it all up.

Step 6

Pop the dish into the oven and bake until the cheese is melted and bubbly, about 20 minutes. Let it cool a bit before serving, then enjoy!